Caribbean Pumpkin and Black Bean Soup

Recipe courtesy of Brett Knipmeyer, Kinley’s Restaurant & Bar

Yields 4 Servings

2 ea. 15 oz cans pumpkin puree

1 lb black beans

1 Tbs ground cumin

1/4 tsp red pepper flakes

2 14 oz cans coconut milk
(reserve 8 oz.)

2 cups vegetable broth
(chicken broth if desired)

1/2 cup chopped cilantro

2 Tbs lime juice

2 tsp grated lime peel

Cook beans in pot with water until tender and drain. Stir cumin and red pepper flakes in separate pot over medium heat for 30 seconds. Add pumpkin, cooked beans, coconut milk (reserve 8 oz for garnish) and vegetable broth. Bring to a boil, simmer for a few minutes, and add cilantro (reserving some for garnish), lime juice and lime peel. Season with salt and pepper. Reduce reserved coconut milk to a thick cream consistency and drizzle on top of soup. Garnish with reserved cilantro.